Gluten-Free Cinnamon Bun Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 107.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.3 mg
  • Sodium: 138.9 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Gluten-Free Cinnamon Bun Muffins calories by ingredient
Submitted by:


Number of Servings: 12

Ingredients

    For the Muffins:
    1/2 cup of Coconut Flour
    1/4 teaspoon of Baking Soda
    1/4 teaspoon Baking Powder
    1/4 teaspoon of coarse Salt
    1 cup liquid egg substitute (or 4 whole eggs)
    1/3 cup of Yogurt, fat free
    1/2 cup of Honey (or Agave)

    For the Cinnamon Topping:
    3 teaspoons of ground Cinnamon
    4 tablespoons of honey (or Agave)
    2 tablespoons of 50% reduced-fat margarine (or unsalted butter, but margarine used in nutritional)
    1/4 cup of chopped walnuts (optional, not included in info)

Directions

1. Preheat your oven to 350 degrees F.

2. For the muffins, combine all the dry in ingredients and blend well.

3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.

4. Fill muffin or cupcake liners about 3/4 of the way with batter.

5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.

6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.

Serving Size: Makes 12 servings (1 muffin each)

Number of Servings: 12

Recipe submitted by SparkPeople user BETWEENTHEPAGES.

Rate This Recipe